http://www.whatthefuckshouldimakefordinner.com/index.php (http://www.whatthefuckshouldimakefordinner.com/index.php)
Lessen your mother's shame with some fucking
North African Red Lentil Soup
It's a party in your mouth, and everybody's coming, so make some fucking
Glazed Country Cured Ham
im going with a beer battered fish fry which is deep fried fresh haddock, with garlic mashed potatos and homemede coleslaw with pineapple..i got the combo which comes with a couple of fried shrimp and scallops..take out from a local tavern..it kicks ass..
Good stuff there
Quote from: MadJohnShaft on October 02, 2011, 02:03:45 PM
Good stuff there
Utility bump so we can stop seeing this post when we hit "previous thread"
Thanks
Got a couple ripe avocados ready to go so something with those. Wontbge off until 7 though.
Bean burritos tonight.
Probably some of the meat I grilled up yesterday.
Remind you of something?
(https://i.imgur.com/tJhqOwn.jpg)
(https://i.imgur.com/4b4cGHb.jpg)
(https://i.imgur.com/VFczSiZ.jpg)
Reminds me of burnt chicken.
You don't like some char on your grilled chicken?
Of course i do. Speaking of chicken, i made another chicken soup and it smells weird. Tastes fine but smells funny. I cant figure it out. The chicken is good. All thats in it are fresh carrots, onions and celery, salt and a couple of bay leaves. Super basic. I think its the pot we cooked it in but cant be sure. Can a metal pot make soup smell weird?
I dunno but recently re-read the manual for maintaining my steel pan. It said to wash with soap and water and occaisionally rub with course salt to remove grime and smell.
Don't forget to lightly oil it too.
Weird smell from pan? It's possible I suppose if it's aluminum it may have picked up an odor.
Acidic foods can taste weird in a cast iron or steel pan sometimes.
I think it might be the celery. I had some celery from the same bunch that didnt go into the soup and it tasted funny. Fuck. Im about to waste a lot of soup i cant eat now.
Some people say celery tastes metallic
I never experienced this before but i dont think its just me because the one who burns rice noticed it too.
(https://i.imgur.com/6hDWpnm.jpg)
(https://i.imgur.com/XScxQtT.jpg)
Ya wanna hear something that's sucks? Wife doesn't like lamb........
But that looks killer. Did you truss it?
I might have marinated like you did but not left the garlic inside and cut some slits on the exterior and stuffed em back in so hey caramelize a bit with the crust.
Another thing she doesn't like recently is maiale al latte which I love to make.
If you put mayo on it she might like it.
I'd truss it as far as I can throw it.
trussed and rotisseried
Make totchos like I did last night.
(https://i.imgur.com/oA4ItGz.jpg)
Make these shrimp burgers like I did last night.
Shitty pic though.
I have this container that I keep my Friday chips in. Yes Friday chips. There's about a 2" layer of crumbs from all the different flavors of chips. So I used that instead of panko in the shrimp burgers. Spinach greens, garden heirloom tomato dressed with Old Bay Mayo and guacamolito sauce on a brioche with waffle fries.
(https://i.imgur.com/Tdu8EdX.jpg)
Make this focaccia pizza sandwich. Garlic cream sauce, fresh mozzarella, salami, basil, squash.
I cooked those tomatoes down all day.
(https://i.imgur.com/4Qg3RD1.jpg)
(https://i.imgur.com/y83QH3w.jpg)
(https://i.imgur.com/IhyGpKM.jpg)
Im making a classic chopped cheese tonight. I plan on shooting it for an episode.
Do it!
Did it. Coming soon. Sirloin chopped cheese. Fuck it was good.
Fukn meatloaf tonight with Yukon mashers. Fuck it!
pics or it didnt happen.
Wow. Its really good. Ketchup horseradish brown sugar glaze.
(https://i.imgur.com/YPHCTfl.jpg)
(https://i.imgur.com/7k1QQXP.jpg)
(https://i.imgur.com/4QQvCMl.jpg)
God like. Needs a green veg on the side but i could also just do double mashed.
Is it okay to put celery in meatloaf? I will need RAGERS' recipe. Just took delivery of some $10/lb ground beef shipped in from the warehouse club, some kind of organic. It made for tasty onion smashburgers the other day, indeed. Good iron supplement. Looking forward to meatloaf for the holidays including leftover sandwiches, of course.
No rules on meatloaf. You want celery, do it. I think it would be awesome.
I didn't put celery in mine but it wouldn't hurt. I like my meatloaf to be almost like a pâté' and you get that with breadcrumbs and eggs in your mix. Mine was 2lbs beef and 1/2 lb pork. The horseradish in the glaze really stood out.
Inspired, i (she) made a meatloaf last night. It was small and its gone so no pics. Had mashed and fresh roasted brussel sprouts with it. I put a ketchup A1 steak sauce glaze on it.
It was good.
Golden roasted chicken thigh with Yukon mashers and schmaltz.
(https://i.imgur.com/GabNLJG.jpg)
You can put all sorts of crazy shit in meatloaf. A can of cream of mushroom soup. Any veggies you're trying to get rid of.
That made me think of beef barley soup, or might try some brown rice, the fat puffy kind. Maybe en croûte?
Quote from: RAGER on December 17, 2020, 03:00:59 PM
Golden roasted chicken thigh with Yukon mashers and schmaltz.
(https://i.imgur.com/GabNLJG.jpg)
The puddle disturbs BUT the first thing I thougt was yeah!, French Laundry. NIce bowl
Schmaltz baby!
'tis the season!
I was eyeing some Latke the other day.
Uh. Morty. Ya might wanna check this out.
You'll be head bobbin
Looks real good. I will say his choice of cheese left me upset. American only. Also, i do use pepper out of a can on burger. Funny a pepper snob would fuck the cheese selection up so bad. If you have that kind of attention to detail on pepper, how do you botch the cheese?
Oh okay at 4:30 he flips with the onions ontop to under. I always started with the onions on the grill - smash into onions. His meat mix looks finer to, mine is coarse, I'll try his. Man I do need that spatual there, nice one.
dangit. do not try at home. Who puts dry noodles in their pan!
I wanna know how the yard mowing works.
Quote from: Muffin Man on December 20, 2020, 10:50:35 PM
dangit. do not try at home. Who puts dry noodles in their pan!
Ok. We need to talk about this. ;D
You can definitely do that dish as a one pan meal but you have to do things in different stages and do things one at a time and pull them out and then reintroduce them at the correct stage.
Sounds complicated but not as complicated as choosing the correct cheese for smashburgs.
Gonna make an onion burger but mine won't be correct - I don't have sharp knives so I can't cut the onion paper thin, and my patty will be 8 ounces, thicker than what they do on TV.
No sharp knives? No problem. Just use your French mandolin.
divide the patty in half and do 2 quarter pound patties
So the burger stuck to the pan, and I couldn't scrape up all the brown bits. Big headache. I greased the pan with olive oil, next time I'll use a mix of butter and olive oil. The meat is ground sirloin, 80% lean. There should have been enough fat in the meat not to stick, except I pressed it pretty hard onto the hot pan.
Even so, it was really good! If the beef didn't stick and the brown crust would have made it onto the bun, it probably would have been spectacular. The onions cook pretty well this way. I have another 8 oz. of hamburger that I froze until later this week. I'll try it again. Even without pressing the meat super flat, trapping the onions under the meat is a good method. In the past I would spend 20-30 minutes sauteeing onions separately, to add on top.
Also, I used a Kaiser roll. Not bad, but a potato bun would have been better.
was it a stainless steel pan
Yeah, a 12 inch sautee pan that I use for almost everything.
Yeah.. some people can get it to detach from the stainless steel with the right combination of heat and fat composition I suppose. I can't get consistent results on anything but teflon or cast iron.
Sometimes I've had good results from reducing the heat by a lot, or turning it off for a couple of minutes, and then the food will release from the pan. I didn't try that here.
It wasn't necessary to cut the onions "paper thin". Cutting them "regular thin" with an average knife worked just fine.
Overall, it's a good method for hamburgers. I'll do it again.
I only use stainless for poaching or braising or deep frying. Cast iron or carbon steel for searing and sautéing.
I still wanna know about the mowing in that video.
Cast iron is the only way to go for smashers otherwise you get the probs lumpy got.
Carbon steel works too. After all that is what a flattop griddle us made of.
I'll probably get a carbon steel pan, although stainless steel has worked fine as long as I don't keep the heat really high. I think that's where I could have made the onion burger work (less heat). I can make omelette in that stainless steel pan and no sticking, as long as the heat isn't high. So stainless steel isn't ideal for getting a brown crust.
It is if you're also using that pan to braise in too 😉
It is oven safe.... but no lid.
pollo arrosto con linguine, funghi e prosciutto
(https://i.imgur.com/uOq9abm.jpg)
(https://i.imgur.com/y7BPL1K.jpg)
(https://i.imgur.com/UoOvmwU.jpg)
Quote from: renfield on December 17, 2020, 03:14:12 PM
You can put all sorts of crazy shit in meatloaf. A can of cream of mushroom soup. Any veggies you're trying to get rid of.
I did, all sorts; lol
Ground beef
Pearled barley
Fermented soy bean
Portabello mushroom
White onion 2 kinds
Pecorino
Worcestershire sauce
One egg
One Small oyster
Cabernet
Brown rice (leftovers)
Cinnamon powder
Cumin powder
Kosher salt
Dried onion flakes
Peanut oil - thought I needed some fat? Only had bacon on hand.
Seems I needed breadcrumbs, terrible for slicing/presentation. Flavor was Fine, actually super balanced, everything came through but only lightly not heavy at all. Gravy from drippings added beef boulion, butter. Need to work on my gravy. Dang hearty dish though
(https://i.ibb.co/Wx5YdhX/IMG-7391.jpg)
Garlic butter potatoes, tastes like the butter popcorn you'd get a the movies.
supposed to be two tight slices. Did the two but too chunky. /comical
Some bread crumbs would've held it together.
I got no prob with the presentation. Only gets better with every bong hit.
Oklahoma onion burgers. A pictorial process.
(https://i.imgur.com/c3digO4.jpg)
(https://i.imgur.com/LkpovSP.jpg)
(https://i.imgur.com/txJQi7A.jpg)
(https://i.imgur.com/Hdk57gr.jpg)
(https://i.imgur.com/7Sdqv14.jpg)
(https://i.imgur.com/8WGo1m1.jpg)
majestic in every way!!
6 out of 5 stars
What do I do with two jars of oysters? I've rinsed them, back in the fridge until I figure out whether to fry as usual and/or do some sort of bake? No shells and no spinach on hand Any ideas?
i have no clue. id have to google it, then spend the next 6 hours trying to find a recipe i could pull off.
I dunno about "on hand" but I'm pretty excited to put some oysters in my next kimchi attempt
(https://i.imgur.com/bgP1hd0.png)
Make oyster dressing with saltines. Freeze what you don't eat for later. Simple ingredients.
My father in law puts oysters in pancakes and serves them for breakfast
Not great when you're extremely hungover and don't realize there are oysters in the pancake before you have a bite.
id need to see a picture before id commit to eating that.
I could totally do that.
I love Maangchi. And I have done kimchi with oysters. Get petites if you can.
I'll make the dressing! The Kimchi someday after getting it together. Thanks!
no problem.
Perhaps a baked fritatta oyster dressing loaf
edit; cast iron stovetop (oops, baked!). Reeeally leaning this way now
(https://castironandwine.com/wp-content/uploads/2013/01/kitchen-001-1170x617.jpg)
possible davescookinshow material. im going to have my people call your people.
I added a skillet since you posted
wonderful addition.
smokey ham strips atop upon presentation
im getting ready to throw a sauce together soon. i need spaghetti.
Meatball sliders.
(https://i.imgur.com/c6o3XdT.jpg)
(https://i.imgur.com/0xc2RYa.jpg)
(https://i.imgur.com/fty53KF.jpg)
FUCK YES!!
10 out of 5 stars.
im assuming you guys chowed multiple plates because im thinking i could take down at least 10 of those.
Nope just two apiece. Don't like to eat too much for dinner.
That shit looked good AF and I was food drunk on Primanti's for hours.
It was soooo good.
Fully loaded baked potatoes tonight. Wife will be at the helm. Let's see if she's paid attention.
Pics especially if its a failure.
Yum! Fondue cheese sauce, diced ham, shrooms, broccoli, sour cream, green onions, parsley.
(https://i.imgur.com/uIVu3Wk.jpg)
Def not a fail. You taught her well.
Looks legit
Potato game is on point!
:P
Had popcorn cacio e pepe for din din last night.
For some stupid reason i agreed to leftover frozen turkey from thanksgiving for dinner tonight.
Had the rest of ours for xmas then chucked the rest. I hate wasting food.
"Wasting food is rude." - molly schuyler
Man this was really good.
Schweinen sliden mit kraut und kasse. Salat.
Slice pork loin sliders with Swiss, mustard and horseradish on the buns and kraut of course. Mixed greens with herb buttermilk. Ouse made of course.
(https://i.imgur.com/qfrXw2G.jpg)
(https://i.imgur.com/4qrH6Lr.jpg)
you shoukd throw a broc rabe on that.
Doesn't fit with the contained slider dealio but would be good though.
It's what they'd do in Philly? Take out the kraut, toss in the rabe. I'm just going off memory on that. Our host said to skip the "wit" on the menu and let's drive to this little joint and get the pork/broccoli rabe. I though to myself NO but had to do it. Man that was the best ever. A real switch-up, mentally. A real food moment for me but I'd have to try it again to be sure.
Yeah it's a Philly thing, at some of the places that might also sell hoagies and cheese steaks. You get a little bitterness (and garlic if I recall) with the broccoli rabe. Slider buns might not be the best for that, it's hard to chomp through broccoli rabe. Remember MJS' Iron Law of Snadwich Bread (soft bread for soft fillings, hard bread for hard fillings)
ah, yes. I don't recall the rabe being chewy but it proably was a little, given your insight. Might have been chopped up a little. I remember the pork being rather maybe wet but for sure tender, soft. Might be making it up but I think we got it with some jus or cup on the side or maybe it was just generaly wet. /thumbsup
I remember it being kind of fibrous and stringy.
When i had one my biggest take away was how sharp the provolone was. Sooooo guuud.
I don't wha hoppen but it was goooooood.
(https://i.imgur.com/Tn0a1Fv.jpg)
(https://i.imgur.com/WsmGJu1.jpg)
(https://i.imgur.com/8ec09P7.jpg)
(https://i.imgur.com/icTxfK5.jpg)
(https://i.imgur.com/0kj7r70.jpg)
WOW! A triumph! What is that like a carnitas? I need to get a tortilla press.
It started as a 2 pound trussed boneless shoulder roast I rubbed with a Mexican styled rub kinda with a bunch of cabbage and onions. Then I pulled it apart , added more rub and some stock and let it go another couple hours covered at 250. Then I uncovered it and cranked to 450 to achieve a second "bark".
Those tortillas are like working with polenta but gave immense hippie dippie corn flavor. Canned hatch enchilada sauce cuz I was lazy. Sorry.
Tuna noodle casserole, asparagus, mixed greens with buttermilk herb.
(https://i.imgur.com/9fnehoN.jpg)
(https://i.imgur.com/KpD828r.jpg)
(https://i.imgur.com/0a6dMd9.jpg)
steaks last night, and then a working dinner unfortunately
(https://i.imgur.com/Yhbtj1t.png)
(https://i.imgur.com/fRAJxPy.jpg)
Peppadews!
you guys live like kings. i had hotdogs with a can of store brand chili.
Making me hungry for ramen tacos.
Have Thai food like I made.
(https://i.imgur.com/F1agIl9.jpg)
Looking great. Just needs a side of tortilla
Fresh house meatballs and fennel sausage from my local italian shop. My friend works in the meat dept there. Always hooks me up. Im going to be making a sauce soon.
(https://i.ibb.co/c1jvw3V/20210122-154816.jpg) (https://ibb.co/c1jvw3V)
(https://i.ibb.co/tc5Wfqr/20210122-154800.jpg) (https://ibb.co/tc5Wfqr)
Mmm finicchiona.
I always hate it when they say homemade. It's house made. If you made them at home that would be against food health code.
Just like house made mozzarella. Bullshit!. You bought the curd. Making the curd is the hard part. You just heated up the curd into compliance to be stretched. I miss making cheese but it is sooooo time consuming.
I found my annatto seeds that I thought the wife through away. So tonight it's Belizean red recado stewed pork chops and rice.
(https://i.imgur.com/sYiaJ2P.jpg)
Red recado stewed pork chops and rice. Tangy and just spicy enough. Belize!
(https://i.imgur.com/g0ROQsz.jpg)
(https://i.imgur.com/qVcIIed.jpg)
Shrimp tacos
(https://i.imgur.com/VGvkxvt.jpg)
Dan Dan noodles
(https://i.imgur.com/fuuP05f.jpg)
Tonight a trip to Oaxaca. Albondigas en salsa chipotle con arroz rojo.
(https://i.imgur.com/By78EPp.jpg)
(https://i.imgur.com/Ofx79mq.jpg)
You have to fry the rice first after washing
(https://i.imgur.com/WGwobty.jpg)
See? Golden
(https://i.imgur.com/fKqptKy.jpg)
Red rice
(https://i.imgur.com/XNPeXGc.jpg)
With queso fresco and stuff
(https://i.imgur.com/ZThKVUf.jpg)
(https://i.imgur.com/D25GwPP.jpg)
Home made pork and shrimp jiaozi.
(https://i.imgur.com/BAVAW6D.jpg)
(https://i.imgur.com/B6nY4xz.jpg)
(https://i.imgur.com/QzTA8Sv.jpg)
FFS Chef. Neato.
We got an italian style pork roast with fennel in the crock slow cooking. Im taking whatever is left over and ill be making it into a beautiful tomato sauce with the meat and drippings. Ill be adding the fennel italian sausage and house meatballs i got from the local italian store.
I scored some resturaunt style tomato bisque base that ive used for chili and ill be using more for the sauce base. Stored outside in my natural freezer.(https://i.ibb.co/SQTD53d/20210218-170101.jpg) (https://ibb.co/SQTD53d)
(https://i.ibb.co/PNpxR5Y/20210218-171402.jpg) (https://ibb.co/PNpxR5Y)
(https://i.ibb.co/ZcTJpNt/20210218-170216.jpg) (https://ibb.co/ZcTJpNt)
Good. Don't cook it in the pkg like it says.
I never even thought that until i read it and i consulted with my lovely assistant and we both said wtf. Didnt seem like a good idea to try and melt plastic into the pork roast. Opened it up and been slow cooking it all day. Why would they say cook in the plastic?
They've had their oven bags for years. I cooked a goose in one waaaay back.
i just got a garbage plate. i probably shoot a mukbang.
(https://i.imgur.com/ViDgIdo.jpg)
(https://i.imgur.com/9wDcISM.jpg)
(https://i.imgur.com/KjZh7e9.jpg)
(https://i.imgur.com/5Fs7HkX.jpg)
Calamari
(https://i.imgur.com/PfQFxub.jpg)
Havent had any in forever.
(https://i.ibb.co/3Fjdv7n/20190202-173115.jpg) (https://ibb.co/3Fjdv7n)
(https://i.ibb.co/28Cn4z5/20190803-134731.jpg) (https://ibb.co/28Cn4z5)
My last 2 times. Top one from the charlotte tavern. Bottom from the summerville grill.
They got a bath in buttermilk for a while then dredged in a seasoned flour that had some Cavenders in it.
Do you prefer marinara over an aioli? Made a lemon caper aioli.
How'd your beercan chicken turn out?
Thanks for asking. sorry to report I woke up this morning around 4AM to the distinct smell of overcooked carrots - I put those and brussell sprouts and whole chicken in the oven. It was set a 200. I'm reheating now to see if it'll fly. Very tender though! But might have to do-over.
note to self: watchout for those Crown and ginger ales! Sneaky buggers.
Ah shit.
i do some of my best cookin when im hammered.
okay, not terrible, or er, didn't have to throw it oot. falling off the bone but dryish. served over coconut cinnamon basmati. will have to figure out leftovers plan.
(https://i.ibb.co/6b5tpG4/IMG-8118.jpg) (https://ibb.co/6b5tpG4)
(https://i.ibb.co/8BPxXQd/IMG-8107-19-00-09-151.jpg) (https://ibb.co/8BPxXQd)(https://i.ibb.co/prbv2Y6/IMG-8110.jpg) (https://ibb.co/prbv2Y6)(https://i.ibb.co/kVn5kqZ/IMG-8116.jpg) (https://ibb.co/kVn5kqZ)
Make khao tom gai.
Okay! I'll try that. But I've collected my thoughts and made the call to toss the batch. Deemed it unacceptable - I mean I could plow through it but more or less miserably. So it had to go.
I appreciate the khao tom gai recommendation.
thats not an easy decision to make. ive thrown food away before and i hate myself for it.
That chicken would've been fine to at least make stock out of.
salt in the wounds. go easy rager.
i got a steak grinder episode coming up.
okay, well I bagged it, and its in the freezer! I was going to put it in the garbage but varmits. I have no steenking varmits, but to be sure I froze the potful. I could make stock, or can I, the pot is full of rendered fat. Pretty goopy stuff. Kinda nasty with the globs of sprouts, those taste the worst but have the best texture - they give off a burnt gas flavor so thats all up in the "stock".
tasting plate I guess from last night. fig balsamic dribble over mozz. red oil soy dipping sauce
(https://i.ibb.co/K5WxLgG/IMG-8111-19-00-50-224.jpg)
why can't you just use a fork? or your fingers?
Quote from: Muffin Man on March 15, 2021, 12:30:41 AM
tasting plate I guess from last night. fig balsamic dribble over mozz. red oil soy dipping sauce
(https://i.ibb.co/K5WxLgG/IMG-8111-19-00-50-224.jpg)
that is amazing. no expense spared.
I eat popcorn with chopsticks.
Are those locally sourced Hobo Fingers?
Free range sardine fed.
Quote from: socket on March 15, 2021, 09:22:15 PM
why can't you just use a fork? or your fingers?
Exactly. Those are just photo props. I always use a spoon but nevre fingers unless at the sushii bar. I fucking hate licking my fingers so its spoon, unless sushi - they give you those hot towels.
Made these poblano and jack cheese tacos with a special ancho and guajillo chili meat sauce.
(https://i.imgur.com/tUebqHZ.jpg)
(https://i.imgur.com/yHGN1ma.jpg)
(https://i.imgur.com/ZE2FCTr.jpg)
(https://i.imgur.com/c6XQL7b.jpg)
(https://i.imgur.com/ZPNvU7N.jpg)
(https://i.imgur.com/sQR3lKH.jpg)
Looks close to a garbage plate meat sauce.
Very similar approach yes. You'll see when I do a rendition.
you talk a lot of garbage plate talk, captain.
Retracted
R&D. I don't want to make a mockery of this.
Patience.
Rubbed and roasted chicken the other night.
(https://i.imgur.com/Oakpjrj.mp4)
(https://i.imgur.com/qNBMxcV.jpg)
Last night I made a crispy bottomed dumpling spread.
(https://i.imgur.com/SLEp3FA.jpg)
DIPPING SAUCE
Make this northern Thai red curry soup thing.
Kuaytiew jin hoom gai sii khrong muu yang.
(https://i.imgur.com/yBCsKRU.jpg)
Ph? bò tonight.
You need to stick to hotdogs and fries. ;)
Ha! Starting on it now. It'll take all damn day
Oh yeah!
(https://i.imgur.com/YAFu9pc.jpg)
I mean, are you supposed to only eat that stuff if you paid an asian for the finished product? So little thought can go into the hashtag outrage movement.
Or it can't be as good if you make it on your own. I ain't sand baggin for nobody.
AND she is the one SELLING "taco salad" and "guacamole". My shit ain't for sale. People are ridiculous.
It's weird. I can't even form the words to express my thoughts on the matter.
You'll be canceled if you do.
Make a light dinner.
(https://i.imgur.com/sVftz9W.jpg)
your pic skillz are equal to your cook skillz.
Got the good light on that one.
Gyros/souvlaki whatever. Loaded with garlicky tzatziki and bunches of feta like I used to get at Satyricon back in the day.
(https://i.imgur.com/zaBRUNj.jpg)
(https://i.imgur.com/Tf789rh.jpg)
(https://i.imgur.com/sak7f33.jpg)
Made these braised carnitas meatball sliders and pintos au jus.
(https://i.imgur.com/ZQ9nqX1.jpg)
(https://i.imgur.com/qoqcyyl.jpg)
(https://i.imgur.com/3hnLQej.jpg)
(https://i.imgur.com/Aq5VI7d.jpg)
(https://i.imgur.com/pr8xU2o.jpg)
the meatballs and everything look awesome. i could eat like 10 of those i think.
Sandwich dunking is truly a thing of beauty. Ever since a wooden bowl with gruel was cleaned with a rip of bread.
Are you people noticing my beans though?
Beans look awesome as well. But i need to leave room for 10 sliders.
What in particular is with the beans? I'd like to try a batch. Do I need lard?
They're just perfectly done and intact.
ah bueno, gracias
Cuban black bean soup and crinkle cut fried plantain
(https://i.imgur.com/Dzz0DVJ.jpg)
(https://i.imgur.com/v9DqQc9.jpg)
(https://i.imgur.com/fZBNfzh.jpg)
Quote from: Muffin Man on May 09, 2021, 10:39:39 AM
What in particular is with the beans? I'd like to try a batch. Do I need lard?
Beans seem to be a difficult thing for many to cook properly. I cook them from scratch far more often than I open a can.
Cook these sticky spicy salty sweet chicken legs with that jasmine rice, turmeric dusted chopped peanuts and cukes with naam phrik kha
(https://i.imgur.com/xZXlmqW.jpg)
(https://i.imgur.com/6X7WmqK.jpg)
You really got chicken down. I cant cook chicken like that.
yeah wow, looks dang good with that beer.
what's in the spoon? could be schmaltz? or garlic? I always wondered about cooking garlic in the skin. I've baked it whole but not cloves in a dish like that.
Import food delivery today, at least scheduled. hope to be back with pic.
That's a nice glob of raw honey.
Importfood delivery perhaps.
For that kind and f chicken I go slow and then turn the heat up a bit to get some color and texture. It does take time. I'm thinking what's for whatever meal a day ahead. Or more. Prep.
Imma run the grill up on that honey red flakes. Nice looking combo. Update; Tao grill won't be here 'til Monday, my fun day. Got some tumeric for peanuts as well.
Sweet! Add some salt and some chilis too.
My new tao supposed to be here tomorrow.
Made these roasted poblano and queso Oaxaca tacos with birria meat sauce last night. Gooey slopping delicious.
(https://i.imgur.com/KDpsN0l.jpg)
Khanom jiin kai
(https://i.imgur.com/uQH0qB3.jpg)
Double onion smash patty burgs.
The process
(https://i.imgur.com/HSFIfV5.jpg)
(https://i.imgur.com/tHuMRMY.jpg)
(https://i.imgur.com/g61n5DV.jpg)
(https://i.imgur.com/rjfEQre.jpg)
(https://i.imgur.com/Rq6KZYj.jpg)
(https://i.imgur.com/Sgz4fWa.jpg)
(https://i.imgur.com/YbJuG8L.jpg)
(https://i.imgur.com/t2M05lR.jpg)
reverse engineering.
Lemme get at that salad
Tater salad made even getter by using the fresh dill from the garden.
I suspected you had a trick or two up your sleeve.
Stir fry. Big whoop!
Oh but I added some mala paste I made. Mmmmmmmmm
(https://i.imgur.com/V26Lm2n.jpg)
weird, I just posted in the the other thread a sec ago asking about stir fry, then came and red this. weird.
those cabbage ribbons are awesome
Got zucchini? Make this zucchini butter spaghetti on smitten kitchen.
(https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/)
I made this zucchini rice cheese casserole thing. Those are white Japanese eggplant on top.
(https://i.imgur.com/fKthP9m.jpg)
Make caponata bruschetta. Have some wine.
(https://i.imgur.com/NcICeDz.jpg)
meatball hoagie. zweigles meatballs. zweigles italian sausage. dipaolo's hoagie roll. my own sauce. all local sourced. including a few gennys.
meats sauted up in some olive oil until browned. sauce dumped in and seasoned. i like to cook it down a little, add some water, cook it down a little more and really get the flavors to where they need to be. steak fries and when the fries have a few mintues left, i throw the hoagie on with provolone cheese. right on top of the fries on the tray. dont cut the roll all the way through. open it up and run the cheese down the center.
(https://i.ibb.co/bmC2SQ6/20210920-185540.jpg) (https://ibb.co/bmC2SQ6)
if you do it right, you get a few fries that get a little melted cheese on them. look close at the top fry in the pic. details.
Well ye.
mmmm, meatball hoagie with a side of meatballs! and spiked, to boot. Potentially a signature dish.
I agree the cheese fry ties the dish together.
Nice dinner tray
Shallow dive into some Japanese.
Kabocha udon with fried tofu and chicken in a dashi lobby broth fortified with Kirin and shoyu. Dusted with sichimi togarashi and seaweed.
(https://i.imgur.com/O3r1pG4.jpg)
(https://i.imgur.com/paErA2W.jpg)
Tonkatsu curry last night. Rich. The other half is for dinner tonight.
(https://i.imgur.com/j96NQHq.jpg)
Bought bone in cuts for the nice marbled meat for the cutlets
(https://i.imgur.com/j96NQHq.jpg)
The Washington beaches have opened up for razor clams. They're different than the Atlantic variety. Quite a bit meatier.
Razor clam, shrimp, and oyster chowder with crispy gabagool.
(https://i.imgur.com/J1bOXaz.jpg)
That looks really great. Love a good seafood chowder.
Tortitas de cameron y salsa con nopales.
Shrimp fritters in RAGER chili sauce with cactus chunks.
The fritters are interesting. You use dried ground shrimp. You separate egg whites from yolks. Whip the whites to stiff peaks. And fold in the yolks, ground shrimp and some bread crumbs. Then fry. It's like frying meringue. Then you stew em a bit in the sauce/salsa. Yum. I added some bay shrimps to it too.
(https://i.imgur.com/rXtD1BW.jpg)
Picked up these green nopales tortillas at the Mexi Mart.
(https://i.imgur.com/aaO3PMO.jpg)
That.is. some fine dining.
Make sausage and peppers and onions with polenta, marinara and charred broccoli then sprinkle gremolata over the top with Grana Padano.
(https://i.imgur.com/bV1VYKm.jpg)